Grilled Avocados With Wild Ocean Shrimp:
Try this a delectable fusion recipe that is easy to prepare and perfect as an appetizer during the holidays. The pairing of creamy avocados grilled cradling a mix of tender shrimp, zesty cocktail sauce, diced tomatoes, roasted red pepper, and parsley.
2 ripe avocados halved and pitted
12-16 cooked wild ocean shrimp
1/2 cup cocktail sauce (see this recipe)
1 large tomato, deseeded and diced finely (for tomato concassé)
1/4 cup roasted red pepper, diced
2 tablespoons flat-leaf parsley finely chopped
Salt and pepper to taste
Olive oil for grilling
Prepare the avocados: Cut the avocados in half and remove the pits. Brush the cut sides lightly with olive oil to prevent sticking on the grill.
Grill the avocados: Heat your grill to medium-high heat. Place the avocado halves cut side down on the grill. Grill for 2-3 minutes until grill marks appear. Remove from the grill and set aside.
Prepare the shrimp: Defrost the shrimp for 24 hours before use. Once defrosted, drain any excess water off the shrimp and give the baby shrimp and slight squeeze to remove any excess liquid.
Prepare the filling: In a bowl, combine the Shrimp with the Cocktail Sauce, diced Tomatoes, diced Roasted Red Pepper, and chopped Flat-Leaf Parsley. Mix well to combine.
Assemble the dish: Place the grilled avocado halves on a serving plate. Fill each avocado half with the prepared Shrimp mixture, distributing them evenly among the halves.